Production technology of Liangnong cake

There are only three kinds of raw materials: rice, beans and sugar. Rice is the most critical raw material, and the selected rice is single-season rice, and all of them are thrown rice. Pancakes made from this rice will taste more waxy.

Beans, you should choose cowpea produced in the northeast, which has good swelling ability, looks clear and tastes oily.

White sugar, with Guangxi white sugar, fresh, clean and sweet. The bean stuffing made in this way is sweet but not greasy. ⑴ Soaking rice: Mix japonica rice and glutinous rice at a ratio of 7: 3 and soak in cold water for about half an hour.

(2) Grinding rice and beans.

(3) Boil the beans.

(4) Add sugar into the cooked bean stuffing and stir evenly.

Tip: The mixing ratio and soaking time can be increased or decreased according to the actual situation. If the japonica rice is glutinous, add less glutinous rice. On the contrary, add more glutinous rice. As for the soaking time, it can be reduced to ten minutes in hot summer, and sometimes it has to be increased to one hour in winter. The preparation process is estimated to be 3 hours. ⑴ Sieving powder: Sieve the mixed rice flour into the pie box.

⑵ Empty carving: scrape the powder in the pie box and empty it.

⑶ Stuffing: Add bean stuffing to each box. After all sixteen squares are added, gently shake well.

(4) Powder covering: cover the stuffing with a sieve, and then scrape it with a tool.

5. Printing: coat a layer of red powder on the printing plate mold, and then print it on the pie. When printing, use a small hammer to knock three times to let the red powder fall completely.

[6] Cut the cake. Cut the big cake with a sharp knife.

(7) Steaming: unpacking, placing the pie on a tripod, steaming for fifteen minutes, and taking out the pan.

(8) Add green bread: turn the whole big cake over with the turning cloth, put the green bread at the bottom, and then open the turning cloth, so that the big cake is ready. Tip: The eight steps to make a big cake sound scary, but it's actually very simple. After mastering it, you can make a 16 pie in three minutes without steaming.